Ingredients with Measurements:
- 4 large bell peppers
- 1 pound ground beef sausage
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced green bell pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Special equipment needed:
- Large pot
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a large pot, bring water to a boil and blanch the peppers for 5 minutes. Drain and set aside.
4. In a large skillet, heat the olive oil over medium heat. Add the onion, celery, and green bell pepper and cook until softened, about 5 minutes.
5. Add the ground beef sausage to the skillet and cook until browned, breaking it up into small pieces with a wooden spoon.
6. Add the cooked rice, garlic powder, paprika, salt, and black pepper to the skillet and stir to combine.
7. Remove the skillet from the heat and stir in the shredded cheddar cheese.
8. Stuff the bell peppers with the beef sausage and rice mixture and place them in a baking dish.
9. Bake for 25-30 minutes, until the peppers are tender and the filling is hot and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 21g
Protein: 28g
Substitutions for ingredients:
- Ground beef can be substituted for the ground beef sausage.
- Any type of cheese can be used in place of cheddar cheese.
- Brown rice can be used instead of white rice.
Variations:
- Add diced tomatoes to the filling mixture for a more tomato-based flavor.
- Use different types of peppers, such as poblano or jalapeño, for a spicier dish.
- Add chopped herbs, such as parsley or cilantro, to the filling mixture for extra flavor.
Tips and tricks:
- Make sure to blanch the peppers before stuffing them to ensure they are tender when baked.
- Use a spoon to remove the seeds and membranes from the peppers to avoid damaging the pepper.
- If the peppers are not standing up straight in the baking dish, cut a small slice off the bottom to create a flat surface.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of rice or with a side salad.
Garnishes:
Garnish with chopped herbs, such as parsley or cilantro.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the peppers are not tender after baking, cover the baking dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure the ground beef sausage is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The dish is believed to have originated in Spain and was brought to the United States by Spanish immigrants.
Flavor profiles:
The dish has a savory and slightly spicy flavor from the beef sausage and paprika, with a creamy and cheesy texture from the cheddar cheese.
Serving suggestions:
Serve the stuffed peppers as a main dish for dinner or as a hearty lunch.
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